Recipe - Felafel

1 pound Can chick peas (drained) or
the same amount fresh
cooked
1 lg Onion, chopped
2 tablespoon Parsely, finely chopped
1 Egg
1 teaspoon Dried hot red peppers
1 teaspoon Garlic powder
1 teaspoon Ground coriander or cumin
One half cup Breadcrumbs or fine burghul
(cracked wheat) (up to 1)
1 teaspoon Sale
Vegetable oil

1. Mix chick peas and onion

2. Add parsely, lightly beaten egg and spices

3. Whirl in a blender or mix very well

4. Add breadcrumbs until the mixture will form a small ball without
sticking to your hands

5. Form the chickpea mixture into small balls about the size of a quarter

6. Flatten the patties slightly before frying them in deep hot fat until
golden brown on each side

7. Drain on paper towels
The recipe goes on to say that you should serve them individually with
toothpicks, but felafel that is sold on every corner in Israel is like
this:

pita halves, fried felafel balls, cucumbers, tomatoes, onion, techina,
french fries (optional), pickle chips, other interesting things.

For the kids, place out separate bowls of everything, so they can pick and
choose.

Fill a pita half with two or three balls, add some chopped veggies, french
fries, anything else you might want to stuff in. Some of the things offered
at the felafel stands here are fried eggplant, fried cauliflower, pickled
carrots, whatever you want.

Top the stuff with a tablespoon of prepared techina, and place a large
napkin on your lap because this can become messy eating!

Betayavon (Hebrew for Good Appetite)

Source: Israeli Cooking on a Budget

Date: Wed, 23 Feb 1994 12:16:59 +0200 (IST) From: "Joel W./Mirjam D."
yoel@brachot.jct.ac.il

Posted to rec.food.recipes by pld@acsu.buffalo.edu (Pat Dennis) on Wed, 26
Jan 1994.